*Sponge Cake
4 eggs
Their weight in powdered sugar
The weight of two eggs in flour
Put the sugar (with which should be included several lumps which have been well rubbed on a lemon and then crushed) into a basin and break the eggs on to it. Beat with a steel carving fork until the mixture becomes thick and creamy, which should take from twenty to thirty minutes. Stir in the flour as lightly as possible. Put into a tin lined with buttered paper, and bake at once in a moderate oven.